Sweet Potato Casserole

1. Heat oven to 400°F. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

2. Reduce oven temperature to 350°F. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Mix to combine. Transfer to a 2-quart oval baking dish.

3. In a food processor or a small bowl, combine the nuts, brown sugar, flour, and remaining 2 tablespoons of butter until coarsely ground. Crumble the mixture over half of the casserole; top the other half with marshmallows. Bake at 350°F until marshmallows are golden brown, about 30 minutes.

Note: with the dish I used, I ended up covering 2/3 of the dish with the pecan topping and about 1/3 of the dish with marshmallows.